I enjoyed trying these this week. I did a batch as written as well as a GF batch. Both were good:)
1 1/2 cups all purpose flour
1/2 cup white sugar
1 1/2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
5 tsp milled flax seed
2 large eggs
1/2 cup canola oil (or sunflower, vegetable oil etc.)
1 cup pumpkin puree
3/4 cup cranberries (fresh or frozen (thawed), halved)
1/2 cup raisins (plumped)
1/2 cup carrot (shredded)
1/4 cup apple (shredded)
1 Tbsp all purpose flour
2 Tbsp all purpose flour
2 Tbsp brown sugar
2 Tbsp pumpkin seeds (chopped)
1 Tbsp butter (cold)
Preheat oven to 375F. Line 9 -12 muffins
Set raisins (if using) in a bowl of hot water and allow to stand for 10 minutes (plumping the raisins). Drain and pat dry before adding to the batter.
Prepare the Topping by whisking together the flour, brown sugar, cinnamon and chopped pumpkin seeds. Add the 1 Tbsp cold butter and use your finger tips to gently rub the butter into the dry ingredients until crumbly. Set aside.
In a large bowl, whisk together the flour, white sugar, cinnamon, baking powder, baking soda and flax seed.
In a medium bowl, whisk together the eggs, oil and pumpkin.
In a separate medium bowl, combine the fresh cranberries, soaked/drained and dried raisins, carrot and apple. Sprinkle with 1 Tbsp all purpose flour and toss to combine.
Add the egg/oil/pumpkin mixture to the flour mixture and using a spoon, stir until combined and no flour is visible. Stir in the cranberry/fruit mixture and stir until combined.
Divide batter between the 9 muffins cups. Sprinkle topping mixture on top. Fill any empty muffin cups 1/2 full with water to ensure your muffins bake evenly.
Bake in preheated oven for 22-25 minutes, or until a tester comes out clean. Remove from oven. Allow to cool in the pans for 5 minutes, then gently remove from tins and place on a cooling rack to cool completely.